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RRPA History and Physical II > Nutrition > Flashcards

Nutrition Flashcards

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1
Q

Nutrition is the science of food as it relates to _______ _____ and ________ ________ ________.

A

Nutrition is the science of food as it relates to optimal health and preventing chronic disease.

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2
Q

What are the three ways food nourishes the body to function?

A

Provides energy for activities, provides nutrients for building and maintaining body tissue, and regulates body processes

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3
Q

What are the three categories of nutrients necessary to the body?

A

Macronutrients, micronutrients, water

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4
Q

What are the three macronutrients?

A

Carbohydrates, protein, and fat

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5
Q

What is the body’s main source of energy?

A

Carbohydrates

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6
Q

Carbohydrates are found mostly in _____ and ____.

A

plants and milk

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7
Q

Most carbs are consumed in _______

A

Starches

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8
Q

How are excess dietary carbs stored throughout the body?

A

As fatty tissue

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9
Q

Carbs that can serve as an energy reserve are stored as _____ in the ____ and ____ ____.

A

glycogen, liver and muscle tissues

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10
Q

What are the two functions of carbs in the liver?

A

1) spares the use of protein for energy

2) participates in detoxifying metabolic pathways

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11
Q

What is the function of carbs in the central nervous system?

A

Only energy source to the brain

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12
Q

What food types is protein found in?

A

Animal and plant products

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13
Q

What are essential amino acids?

A

The body doesn’t synthesize them so they must come from our diet

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14
Q

Name the three major functions of protein.

A

1) building and maintaining tissues
2) regulating internal water and acid-base balances
3) acting as a precursor for enzymes, antibodies, and several hormones

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15
Q

What happens to excess protein?

A

Used to supply energy or stored as body fat

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16
Q

Fat is the main source of _______ ________ and _________ ________

A

linoleic acid (omega-6 fatty acid) and alpha-linoleic acid (omega-3 fatty acid)

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17
Q

Fatty acids are essential for ____ _____ and ____.

A

Normal growth and development

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18
Q

What is the adequate intake of omega-3 per day for men? For women?

A

Men: 1.6g
Women: 1.1g

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19
Q

What happens to excess fat?

A

Stored as fatty tissue

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20
Q

Name the six major functions of fat.

A

1) synthesis and regulation of certain hormones
2) absorption of fat-soluble vitamins (A, D, E, K)
3) maintenance of tissue structure
4) nerve impulse transmission
5) memory storage
6) energy metabolism

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21
Q

What are the three secondary functions of fat?

A

1) reserve store of fuel for times of insufficient calorie intake
2) support and protect organs from injury
3) prevent heat loss

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22
Q

What percentage of the total diet should be carbs?

A

45-65%

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23
Q

What percentage of the total diet should be protein?

A

10-35%

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24
Q

What percentage of the total diet should be fat?

A

20-35%

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25
Q

What are substances that are required and stored in very small quantities by the body?

A

Micronutrients

26
Q

Name the three categories of micronutrients.

A

Vitamins, minerals, electrolytes

27
Q

T/F: Micronutrients are not used as a source of energy.

A

True

28
Q

Name the three functions of micronutrients.

A

1) growth
2) development
3) hundreds of daily metabolic processes

29
Q

Can the body produce its own micronutrients?

A

No, they must come from food or supplements

30
Q

Name the micronutrients that can be metabolized by the body.

A
  • Vitamin K and biotin: produced by intestinal microorganisms
  • Vitamin D: synthesized from cholesterol
  • Niacin: synthesized from tryptophan
31
Q

What is the most vital nutrient?

A

Water

32
Q

What percentage of the adult body is water?

A

55-65%

33
Q

Name the four major functions of water in the body.

A

1) provide turgor to body tissues
2) alter configuration of substances for metabolic processes
3) transport body nutrients and wastes
4) maintain stable body temperature

34
Q

What three locations is water continually lost from in the body?

A

Kidneys (urine), lungs (water vapor), skin (perspiration)

35
Q

How much water is lost daily?

A

2-2.5 L

36
Q

Name the three ways water is replaced.

A

1) fluids taken in
2) contained in solid foods being eaten
3) produced in the body by oxidative processes

37
Q

What is included in a day’s total energy expenditure?

A

Energy used:

  • at rest
  • in physical activity
  • as a result of thermogenesis
38
Q

What is the definition of thermogenesis?

A

Metabolic response to food

39
Q

_____ ______ ______ is the energy expended by a person at rest under conditions of stable temperature.

A

Resting energy expenditure (REE)

40
Q

_____ ______ ____ is defined as the REE measured soon after awakening in the morning.

A

Basal metabolic rate (BMR)

41
Q

Name the two factors that affect physical activity energy expenditure the most.

A

Body weight and muscle mass

42
Q

The increased rate of thermogenesis peaks after what timeframe? Within what timeframe does it disappear?

A

Peaks after 1 hour; disappears after 4 hours

43
Q

What factors should be considered regarding nutrition during the HPI?

A

Weight loss, weight gain. increased requirements, past medical history of chronic illness or weight loss/gain efforts, eating disorders, family history, personal/social history

44
Q

Name the three chronic illnesses in children you should consider.

A

Cystic fibrosis, PKU, celiac disease

45
Q

T/F: Congenital abnormalities affect nutrition status.

A

True (duh)

46
Q

What are potential nutrition risks in pregnant women?

A

Pica, alcohol, inadequate weight gain

47
Q

________ are useful in assessing a patient’s nutritional status and possible disease risk

A

Anthropometrics

48
Q

_____ _____ _____ is the formula used to assess nutritional status and total body fat

A

Body mass index (BMI)

49
Q

Name the two measurements that are indicators of visceral fat or abdominal obesity.

A

Waist circumference and waist-height ratio

50
Q

A waist-height ratio greater than _____ is associated with increased risk of DM and cardiovascular disease.

A

0.5

51
Q

T/F: Waist-to-hip circumference ratio is just as helpful as the BMI in assessing total body fat.

A

False

52
Q

Which has a higher risk of DM, dyslipidemia, stroke, and heart disease: higher proportion of trunk/abdominal fat or higher proportion of gluteal fat?

A

Higher proportion of trunk/abdominal fat

53
Q

Name the two most common ways to assess an individual’s diet for adequacy.

A

24hr recall diet and food diary

54
Q

Name the five nutrients that may be deficient with a vegetarian/vegan diet.

A

protein, calcium, iron, B12, vitamin D

55
Q

T/F: Food guide pyramids are available for ethnic populations.

A

True

56
Q

What percentage of the body fat is present in the subcutaneous tissue layers?

A

50%

57
Q

How is subcutaneous body fat measured?

A

Triceps skinfold thickness

58
Q

What measurement gives you an estimate of muscle mass, available fat, and protein stores?

A

Mid-upper arm circumference (MAC)

59
Q

What measurement is a sensitive index of body protein reserves?

A

Midarm muscle circumference (MAMC) / midarm muscle area (MAMA)

60
Q

______ is an excessive proportion of total body fat.

A

Obesity

61
Q

Name the three types of factors that contribute to obesity development.

A

Genetic, behavioral, environmental

62
Q

T/F: All racial groups are equally affected by obesity.

A

False

RRPA History and Physical II (11 decks)

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